That'll workHereComesPete wrote:Honey ginger glaze. Serve with something like a herb risotto side or veggies.
![Smile :)](./images/smilies/biggrin.gif)
Moderator: Forum Moderators
I like this, it's pretty subtle, nice and rounded with smokeyness and warmth.Lateralus wrote:Dry Rub:
2 tablespoons smoked paprika
2 tablespoons brown sugar/molasses
1 tablespoon salt
1 tablespoon ground cumin
1 tablespoon black pepper
1 tablespoon chilli powder
Haha, that's oddly brilliant. The riff in the background, the gravely voiced dude doing a narration, put them together and it is like a blues version of the M&S adverts.Dr. kitteny berk wrote:This
Dr. kitteny berk wrote:Right, this is undoubtedly a little, tiny bit more complicated than wiggy's recipe
Cow chilli!
Ingredients
Stuff:
1lb stewing beef, chopped into 1/2" chunks
1 onion, chopped
2 cloves of garlic, crushed
1 largish splash white wine.
Base:
1pt beef stock (I use the kallo type, they're less salty than others)
1/2pt beer (cheapass larger is fine, but something better is nice)
1 tbs ground cumin
2 tsp oregano
2 tsp cayenne pepper
2 tsp worcester sauce
1 tsp thyme
1 red chili *finely* chopped
Other stuff:
1 Tin of tomatos, chopped.
Stuff to throw away:
Beans of any kind, they're filler, and EVIL.
What to do:
Throw all the stuff from the base section of the ingredients into a large saucepan (big enough to hold the chili once made) Stick it on medium-lowish heat.
Toss (pfft!) the beefs in a pinch of salt (sea, if possible) a few grinds of pepper and 2 tsp of oil.
Put the meat into a large frying pan and cook until brown all over, drain and throw the meats into the saucepan with the wet stuff.
Fry off the onions in a large frying pan until they're soft and a bit translucent, Add the garlic and stir around a bit, throw into the big pan full of wet. (I taste the wet at this point, I can usually judge how hot the chili will be and adjust)
Return the frying pan to the heat for a minute, then pour the wine in, stir it around a little to get all the stuff off the bottom of the pan, and pour it into the pan with the meat etc.
Bring the saucepan to a low simmer and stick a lid on, stir occasionally and cook for at least 90 minutes, longer is better though longer is fine, if it starts to really dry out, add a bit more beer/stock
Taste it at this point to check the spicing/seasoning, add more spicy if you think you need it (it'll get less spicy when you add the tomatoes, but not a lot)
Once you're bored and hungry, add the tin of tomatoes and stir into the stuff, and reduce down until lovely and thick.
Taste it before you serve, if it's dangerously hot, stir a tablespoon of cream into it and it'll take the edge off.
Serve with rice.
Yep, I fucked up thereFatherJack wrote:'This' being beef chili presumably - or was it supposed to be a surprise when you get to the end?
You seem to have my chopping board, too now. Would it be that hot with just one chili?
I have some rather poor pictures of a chili I made a while ago here. I did put beans in mine, but it was a bit of a random experiement rather than a recipe. I have a better (metal) mincer now that clamps onto the worktop now, that rubbishy plastic one just had a suction pad and it kept coming off.